The University of Southampton
University of Southampton Institutional Repository

Low food allergy prevalence despite delayed introduction of allergenic foods - data from the GUSTO Cohort

Low food allergy prevalence despite delayed introduction of allergenic foods - data from the GUSTO Cohort
Low food allergy prevalence despite delayed introduction of allergenic foods - data from the GUSTO Cohort
Background:

There is mounting evidence that early introduction of allergenic food decreases the risk of food allergy development, especially in high-risk infants with eczema. However, there is a lack of data to suggest whether this association holds true in Asian populations.

Objective:

To investigate the relationship between the timing of introduction of allergenic foods and food allergy outcomes in infants in the Growing Up in Singapore Towards healthy Outcomes (GUSTO) study.

Methods:

The GUSTO cohort recruited 1152 mothers of Chinese, Malay, and Indian ethnicity who had singleton, naturally conceived pregnancies and followed their offspring prospectively. Information on demographic characteristics, child health, infant feeding practices, and a convincing history of IgE-mediated food allergy was obtained from interviewer-administered questionnaires at multiple time points. Corroborative skin prick tests to food allergens were performed at 18 and 36 months.

Results:

Most of the infants were introduced to egg (49.6%), peanut (88.7%), and shellfish (90.2%) after age 10 months. Food allergy prevalence was, however, very low between age 12 and 48 months: egg, 0.35% to 1.8%; peanut allergy, 0.1% to 0.3%; and shellfish, 0.2% to 0.9%. There were no significant associations between the timing of introduction of allergenic foods and the development of food allergy, adjusted for confounders including breast-feeding and eczema.

Conclusions:

Food allergy rates in Singapore are low despite delayed introduction of allergenic foods. Early introduction of allergenic foods may thus not be necessary in populations in which overall food allergy prevalence is low, and thus infant feeding recommendations should be carefully tailored to individual populations.
2213-2198
Tham, Elizabeth Huiwen
534ef942-dcc8-408d-8bf6-354adbb3b8f0
Lee, Bee Wah
81ec0089-b824-4835-b908-1fc8e9f62249
Chan, Yiong Huak
3e6bb630-bddc-4713-8a9f-3d90c6dfe712
Loo, Evelyn X.L.
c21376cb-00e3-4c16-b6e4-1a81b66a7604
Toh, Jia Ying
bae40ae7-536e-451c-a758-b2b8674681ac
Goh, Anne
75c7945a-718e-4b10-ab57-a643ccd71536
Teoh, Oon Hoe
1f6973b2-81c6-4749-bef0-d4f09a7ce738
Yap, Fabian
40fd8e80-e79d-4572-b2ed-e72bc613b26d
Tan, Kok Hian
4714c94d-334a-42ad-b879-f3aa3a931def
Godfrey, Keith M.
0931701e-fe2c-44b5-8f0d-ec5c7477a6fd
Chong, Mary Foong-Fong
1e188259-b1ab-4448-9e65-5b6a0fd99502
van Bever, Hugo P.S.
967ee912-3ad6-4c7b-ab6c-bb50914ea687
Chong, Yap-Seng
7043124b-e892-4d4b-8bb7-6d35ed94e136
Shek, Lynette Pei-Chi
9a77403c-0e0c-4536-a5ad-628ce94b279a
Tham, Elizabeth Huiwen
534ef942-dcc8-408d-8bf6-354adbb3b8f0
Lee, Bee Wah
81ec0089-b824-4835-b908-1fc8e9f62249
Chan, Yiong Huak
3e6bb630-bddc-4713-8a9f-3d90c6dfe712
Loo, Evelyn X.L.
c21376cb-00e3-4c16-b6e4-1a81b66a7604
Toh, Jia Ying
bae40ae7-536e-451c-a758-b2b8674681ac
Goh, Anne
75c7945a-718e-4b10-ab57-a643ccd71536
Teoh, Oon Hoe
1f6973b2-81c6-4749-bef0-d4f09a7ce738
Yap, Fabian
40fd8e80-e79d-4572-b2ed-e72bc613b26d
Tan, Kok Hian
4714c94d-334a-42ad-b879-f3aa3a931def
Godfrey, Keith M.
0931701e-fe2c-44b5-8f0d-ec5c7477a6fd
Chong, Mary Foong-Fong
1e188259-b1ab-4448-9e65-5b6a0fd99502
van Bever, Hugo P.S.
967ee912-3ad6-4c7b-ab6c-bb50914ea687
Chong, Yap-Seng
7043124b-e892-4d4b-8bb7-6d35ed94e136
Shek, Lynette Pei-Chi
9a77403c-0e0c-4536-a5ad-628ce94b279a

Tham, Elizabeth Huiwen, Lee, Bee Wah, Chan, Yiong Huak, Loo, Evelyn X.L., Toh, Jia Ying, Goh, Anne, Teoh, Oon Hoe, Yap, Fabian, Tan, Kok Hian, Godfrey, Keith M., Chong, Mary Foong-Fong, van Bever, Hugo P.S., Chong, Yap-Seng and Shek, Lynette Pei-Chi (2017) Low food allergy prevalence despite delayed introduction of allergenic foods - data from the GUSTO Cohort. The Journal of Allergy and Clinical immunology: In Practice. (doi:10.1016/j.jaip.2017.06.001).

Record type: Article

Abstract

Background:

There is mounting evidence that early introduction of allergenic food decreases the risk of food allergy development, especially in high-risk infants with eczema. However, there is a lack of data to suggest whether this association holds true in Asian populations.

Objective:

To investigate the relationship between the timing of introduction of allergenic foods and food allergy outcomes in infants in the Growing Up in Singapore Towards healthy Outcomes (GUSTO) study.

Methods:

The GUSTO cohort recruited 1152 mothers of Chinese, Malay, and Indian ethnicity who had singleton, naturally conceived pregnancies and followed their offspring prospectively. Information on demographic characteristics, child health, infant feeding practices, and a convincing history of IgE-mediated food allergy was obtained from interviewer-administered questionnaires at multiple time points. Corroborative skin prick tests to food allergens were performed at 18 and 36 months.

Results:

Most of the infants were introduced to egg (49.6%), peanut (88.7%), and shellfish (90.2%) after age 10 months. Food allergy prevalence was, however, very low between age 12 and 48 months: egg, 0.35% to 1.8%; peanut allergy, 0.1% to 0.3%; and shellfish, 0.2% to 0.9%. There were no significant associations between the timing of introduction of allergenic foods and the development of food allergy, adjusted for confounders including breast-feeding and eczema.

Conclusions:

Food allergy rates in Singapore are low despite delayed introduction of allergenic foods. Early introduction of allergenic foods may thus not be necessary in populations in which overall food allergy prevalence is low, and thus infant feeding recommendations should be carefully tailored to individual populations.

Text
GUSTO Delayed Introduction of Allergenic Foods - Revised - UNMARKED - Accepted Manuscript
Download (73kB)
Text
Table 1. Characteristics of Food Allergic subjects
Restricted to Repository staff only
Request a copy
Text
Table 2. Multivariate analysis of risk factors for food allergy - UNMARKED
Restricted to Repository staff only
Request a copy
Text
Figure 1. Timing of introduction of allergenic foods
Restricted to Repository staff only
Request a copy
Text
Figure 2. Food Allergy in the GUSTO Cohort
Restricted to Repository staff only
Request a copy
Text
Supp table 1 - Allergenic food introduction in sensitized subj - UNMARKED
Restricted to Repository staff only
Request a copy
Text
Supp Table 2 - Egg Introduction and development of egg allergy
Restricted to Repository staff only
Request a copy

Show all 7 downloads.

More information

Accepted/In Press date: 2 June 2017
e-pub ahead of print date: 19 July 2017

Identifiers

Local EPrints ID: 412327
URI: http://eprints.soton.ac.uk/id/eprint/412327
ISSN: 2213-2198
PURE UUID: 19015d73-0171-47ef-865f-93f64886e97a
ORCID for Keith M. Godfrey: ORCID iD orcid.org/0000-0002-4643-0618

Catalogue record

Date deposited: 17 Jul 2017 13:29
Last modified: 16 Mar 2024 05:25

Export record

Altmetrics

Contributors

Author: Elizabeth Huiwen Tham
Author: Bee Wah Lee
Author: Yiong Huak Chan
Author: Evelyn X.L. Loo
Author: Jia Ying Toh
Author: Anne Goh
Author: Oon Hoe Teoh
Author: Fabian Yap
Author: Kok Hian Tan
Author: Mary Foong-Fong Chong
Author: Hugo P.S. van Bever
Author: Yap-Seng Chong
Author: Lynette Pei-Chi Shek

Download statistics

Downloads from ePrints over the past year. Other digital versions may also be available to download e.g. from the publisher's website.

View more statistics

Atom RSS 1.0 RSS 2.0

Contact ePrints Soton: eprints@soton.ac.uk

ePrints Soton supports OAI 2.0 with a base URL of http://eprints.soton.ac.uk/cgi/oai2

This repository has been built using EPrints software, developed at the University of Southampton, but available to everyone to use.

We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we will assume that you are happy to receive cookies on the University of Southampton website.

×